Butter Pecan Peach Cake
Butter Pecan Peach Cake is an easy summer dessert you'll be baking for years to come!
Servings: 12
Calories: 347kcal
Equipment
- 9 inch springform pan you can buy the one I use here.
Ingredients
cake
- 1/2 cup salted butter at room temperature
- 1/2 cup golden brown sugar lightly packed
- 2 large eggs room temperature if possible
- 1 Tbsp vanilla bean paste you can also use vanilla extract
- 1 1/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup pecans finely chopped
- 3 Tbsp cultured buttermilk you can also use whole milk or half and half.
- 2 large peaches peeled and sliced
- squeeze of lemon juice
streusel topping
- 6 Tbsp unsalted butter cold, cut in small pieces
- 3/4 cup all purpose flour
- 1/2 cup golden brown sugar lightly packed
- 1/2 cup pecans finely chopped
Instructions
- Preheat the oven to 350F and grease and flour a 9 inch springform pan.
- To make the streusel topping, blend the bits of butter into the flour, sugar, and nuts until the butter is incorporated and the mixture has a coarse crumbly texture. I do this in my food processor. Put in the refrigerator.
- Cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time and then the vanilla.
- Peel and slice the peaches and sprinkle with lemon juice. Set aside.
- Whisk together the flour, baking powder, cinnamon, salt, and nuts. Fold the dry ingredients into the butter/sugar mixture, along with the buttermilk.
- Spoon the batter into your prepared pan, and smooth out evenly. Top with the sliced peaches, and then the streusel topping. Note: no need to arrange the peaches perfectly, but try to get them in an even layer.
- Bake for about 50 minutes or until the top is lightly browned and a toothpick comes out without wet batter clinging to it (moist crumbs are ok!)
- Let cool a bit in the pan before removing. Enjoy warm or at room temperature.
Notes
Leftover cake can be stored at room temperature loosely covered with foil or under a cake dome for several days. It can also be refrigerated.
To freeze your cake: cool completely, then wrap in plastic and again in foil. Plan to use within 3 months.
Nutrition
Serving: 1slice | Calories: 347kcal | Carbohydrates: 39g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 113mg | Potassium: 172mg | Fiber: 2g | Sugar: 21g | Vitamin A: 558IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg